I love this recipe because it’s simple, cozy, and packed with flavor. The slow cooker keeps the chicken juicy, the sauce turns out creamy and bold, and the ingredients come together effortlessly. I also like that it works just as well for a relaxed weeknight dinner as it does for a special occasion.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ tablespoons olive oil 4 pieces chicken breasts boneless and skinless, about 2–3 pounds ½ teaspoon salt ¼ teaspoon black pepper ¼ large yellow onion finely chopped 4 cloves garlic minced 1 ¾ cups chicken broth 1 teaspoon Italian seasoning ¼ teaspoon red pepper flakes ½ cup sun-dried tomatoes drained and chopped 1 cup heavy cream 3 tablespoons cornstarch ¾ cup Parmesan cheese grated fresh basil (optional garnish)
Directions
I start by seasoning the chicken breasts with salt and black pepper on both sides. In a skillet over medium-high heat, I heat the olive oil and quickly sear the chicken for a few minutes per side until lightly golden. I’m not cooking it through at this stage, just building flavor.
In the same skillet, I sauté the chopped onion until soft, then add the minced garlic and cook just until fragrant. I transfer this mixture to the slow cooker and pour in the chicken broth. I stir in the Italian seasoning and red pepper flakes to evenly distribute the flavor.
I place the seared chicken breasts into the slow cooker and sprinkle the chopped sun-dried tomatoes over the top. I cover and cook everything on low until the chicken is tender and cooked through.
Near the end of cooking, I whisk the heavy cream and cornstarch together in a small bowl until smooth. I stir this mixture into the slow cooker along with the grated Parmesan cheese. I let everything cook a bit longer until the sauce thickens and becomes creamy. Before serving, I garnish with fresh basil if I have it on hand.
Servings and Timing
This recipe makes about 4 servings. Prep time is roughly 15 minutes. Cook time on low is about 7 hours. Total time comes to approximately 7 hours and 15 minutes.
Variations
I sometimes use boneless, skinless chicken thighs instead of breasts for an even richer texture. When I want extra color and nutrients, I stir in fresh spinach near the end of cooking. If I’m craving more heat, I increase the red pepper flakes or add a pinch of cayenne. I also like serving this over pasta, rice, or mashed potatoes to soak up all the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave. If the sauce has thickened too much, I add a small splash of chicken broth or cream to bring it back to the right consistency.
FAQs
Can I cook this recipe on high instead of low?
I can cook it on high for about 3 to 4 hours, but I prefer low because the chicken turns out more tender.
Do I need to sear the chicken first?
I’ve skipped searing before, but I like the extra flavor it adds and usually take the extra few minutes to do it.
Can I use frozen chicken?
I prefer using thawed chicken so it cooks evenly, but frozen can work if I extend the cooking time and check doneness carefully.
How do I know when the chicken is fully cooked?
I make sure the chicken is no longer pink inside and reaches a safe internal temperature before serving.
Can I make the sauce thicker?
If the sauce is thinner than I like, I mix a little extra cornstarch with cold liquid and stir it in, then cook a bit longer.
What should I serve with this dish?
I usually serve it over pasta, rice, or mashed potatoes so the sauce doesn’t go to waste.
Can I add vegetables to this recipe?
I sometimes add mushrooms or spinach near the end of cooking for extra texture and flavor.
Is this recipe spicy?
It has a mild kick from the red pepper flakes, but I find it easy to adjust by adding more or less.
Can I freeze leftovers?
I can freeze it for later, though the cream sauce may change texture slightly when reheated.
Can I use half-and-half instead of heavy cream?
I’ve tried it, and while it works, the sauce isn’t quite as rich as when I use heavy cream.
Conclusion
This Crockpot Marry Me Chicken is one of those recipes I come back to again and again because it’s easy, comforting, and consistently delicious. The creamy sauce, tender chicken, and slow-cooked flavor make it a reliable favorite whenever I want a satisfying meal with minimal effort.
A rich and comforting Crockpot Marry Me Chicken made with tender slow-cooked chicken breasts in a creamy, savory sauce with sun-dried tomatoes and Parmesan.
